Australian Herb-Roasted Chicken Thigh with Roasted Sweet Potato & Sautéed Greens

• chicken thigh (skinless, boneless)220 g
• sweet potato220 g
• frozen peas100 g
• frozen spinach80 g
• olive oil20 ml
• garlic3 cloves
• dried rosemary2 g
• dried thyme2 g
• smoked paprika2 g
• turmeric1 g
• salt4 g
• black pepper2 g
• lemon1 whole
• canned brown lentils120 g
• Greek yoghurt (plain, full-fat)60 g

1. 1Preheat the oven to 200°C. Peel and cut the sweet potato into wedges. Toss with half the olive oil, smoked paprika, half the rosemary, turmeric, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and tender.
2. 2Rub the chicken thighs with the remaining olive oil, rosemary, thyme, salt, pepper, and a squeeze of lemon. Place on a separate section of the baking tray or a second tray. Roast for 25 minutes until cooked through and the edges are slightly caramelised.
3. 3Rinse and drain the canned lentils. About 10 minutes before serving, add the lentils to the baking tray around the sweet potato to warm through.
4. 4Defrost the frozen spinach and frozen peas by microwaving for 2 minutes. Squeeze all water from the spinach. In a small pan, sauté the crushed garlic in a drizzle of oil for 30 seconds, then add the spinach and peas, season with salt and pepper, and cook for 2–3 minutes.
5. 5Mix the Greek yoghurt with a squeeze of lemon juice and a pinch of salt to make a simple herb yoghurt dressing.
6. 6Plate the sweet potato wedges and lentils as a base, place the roasted chicken thigh on top, and pile the sautéed greens alongside.
7. 7Drizzle the lemon yoghurt over the chicken and squeeze extra lemon juice over the whole plate.

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